Značaj infracrvene spektroskopije s Fourierovom transformacijom (FTIR) u mikrobiologiji i analizi hrane

undergraduate thesis

• Title (english): The importance of Fourier transform infrared spectroscopy (FTIR) in microbiology and food analysis
• Author: Magdalena Volar
• Mentor: Veronika Kovač (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Organic Chemistry); Zagreb
• Defense date and country: 2023-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Ovaj rad daje pregled dosad objavljenih znanstvenih radova vezanih uz primjenu infracrvene spektroskopije s Fourierovom transformacijom (FTIR) u mikrobiologiji i analizi hrane. Također, u radu je dan kratak pregled općeg principa FTIR spektroskopije te su istaknute njene prednosti u usporedbi s klasičnim analitičkim metodama. Pregledom su obuhvaćeni dosad objavljeni znanstveni radovi koji su se bavili analizom mliječnih proizvoda, meda, vina, kave, toksina u hrani te krivotvorenja hrane. Iako je FTIR spektroskopija relativno nova metoda u analitici hrane, pokazala se korisnom i pouzdanom metodom za analizu kompleksnih uzoraka, pa će u budućnosti zasigurno imati širu primjenu.

Abstract (english)

This thesis gives a review of the published scientific papers related to the application of Fourier transform infrared spectroscopy (FTIR) in microbiology and food analysis. It also provided a brief insight into the general principles of FTIR spectroscopy and its advantages over classical analyti cal methods. The review covers published scientific papers related to the analysis of dairy products, honey, wine, coffee, toxic and harmful substances in food, as well as rapid authentication and detection of food adulteration. Although FTIR spectroscopy is a relatively new method in food analysis, it has proven to be a useful and reliable analytical method for the investigation of complex samples and will certainly find much wider application in the foreseeable future.

• Keywords: infracrvena spektroskopija; FTIR spektroskopija; analiza hrane
• Keywords (english): infrared spectroscopy; FTIR spectroscopy; food analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:753572
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2024-06-17 12:22:25